French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.

Ingredients

Soup

2½ pounds of (1130 g) of sweet onions

3 tablespoons (45 ml) of butter

4 cloves (10-20 g) of pressed garlic

1 teaspoon (5 ml) of thyme or 2 bay leaves

2 tablespoon (30 ml) of flour

1 quart (900 ml) of beef broth

½ cup (120 ml) of dry white wine

1 tablespoon (15 ml) of Balsamic vinegar

1 tablespoon (15 ml) of brown sugar

Bread Layer

1 baguette of French bread

Garlic butter

Cheese Mix (Per serving)

¾ ounce (20 g) of shredded swiss cheese

¾ ounce (20 g) of shredded mozzarella cheese

3/16 ounce (5 mg) of shredded parmesan cheese

Preparation

Soup

Cut the onions in half lengthwise, then slice. Set aside.

In a large pot, melt butter over medium heat.

Add onions and garlic. Let the onions sweat, until they are translucent and soft.

Add thyme (or bay leaves), then sprinkle softened onions with flour. Mix until you have an coat.

A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection, add some bacon, toast, and cretons to make things interesting!

Ingredients

5 ounces (150 ml) of chopped spinach (thawed and drained)

1 tablespoon (15 ml) of butter

1 tablespoon (15 ml) of olive oil

1 can (285 ml) of canned sliced mushrooms (drained)

½ teaspoon (2.5 ml) of ground cumin

¼ cup (60 ml) of onions

2 cloves (5-10 g) of crushed garlic

2 ounces (55 g) of crumbled feta

1 cup (235 ml) of milk

4 large eggs or equivalent in egg whites

¼ cup (60 ml) of grated Parmesan cheese

½ teaspoon (2.5 ml) of Herbes de Provence or Italian seasoning

½ cup (120 ml) of shredded mozzarella cheese

Preparation

Pre-heat oven to 350°F (175°C).

On a greased 9 inch (22 cm) pie tin spread the spinach then set aside.

Using a medium pan, melt butter over medium heat.

Add mushrooms and cumin. Sauté until mushrooms are lightly browned.

Add onions and garlic to the pan. Continue to sauté until the onions are transparent.

Remove from heat, drain of any remaining oil. Line pan tin with contents.

Crumble feta cheese over spinach and mushroom mix.

In a small bowl, mix: milk, eggs, Parmesan cheese and seasoning.

Pour contents of bowl into the pie tin. Top with mozzarella cheese.

Place in the oven for 40 to 50 minutes or until top is a golden brown.

Ground beef and macaroni with a pasta sauce is pretty much a staple of Canadian cooking. There is also seems to be no end in sight for variants on this particular dish and it is readily available in stores.

This variant is quick and easy to make. I use melt some shredded cheese on top using an oven. While I use a four-cheese or Portobello mushroom pasta sauce, any variants that catch your eye will do!

Ingredients

8 ounces (225 g) of elbow macaroni

1 tablespoon (15 ml) of butter

1 pound (450 g) of ground beef

¼ cup (60 ml) of finely chopped onions

¼ cup (60 ml) of finely chopped roasted red peppers

2 cloves (5-10 mg) of pressed garlic

1 teaspoon (5 ml) of Italian Seasoning

½ teaspoon (2.5 ml) of salt

½ teaspoon (2.5 ml) of pepper

22 fluid ounces (650 ml) of pasta sauce

¼ cup of shredded mozzarella cheese (per portion)

Preparation

Preheat oven to 350°F (175°C).

Prepare macaroni in accordance with package instructions.

In a large skillet melt butter over medium heat.

Add beef, onions, red peppers, garlic and seasoning.

Cook until meat is no longer pink, then drain meat.

Return to heating element then add pasta sauce and macaroni. Simmer on low for about 20 minutes.

Place a portion in a stoneware dish then cover in shredded cheese. Place in the oven for 15 minutes or until cheese is golden brown.

An easy to prepare dish which can be done on short notice. My child refers to this meal as her favourite supper, mind you she has never asked for proper name. A combination of Italian sausage, broccoli and egg noodles it creates a read-to-serve meal which has loads of flavour.

Ingredients

14 fluid ounces (410 ml) of Alfredo sauce

⅓ cup (80 ml) of milk

1 pound (450 g) of uncooked Italian sausage

9 ounces (270 g) of chopped broccoli florets

8 ounces (225 g) of egg noodles

1 cup (235 ml) of shredded Mozzarella cheese

¼ cup (60 ml) of roasted red peppers

Preparation

Preheat oven to 350°F (175°C).

Prepare egg noodles as per package instructions.

Oil up a large pan then place over medium heat. Take thawed Italian sausage, slice open casing then pour the contents into the pan. Breakup and fry until cooked, drain then set aside.